Two Hour Chicken Bake



  • 6 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 “can” Pinot Grigio wine
  • 1 tablespoon dijon mustard
  • 1 tablespoon minced (jarred, refrigerated) garlic
  • 3 ounce bag of sun-dried tomatoes
  • 2 large shallots
  • rice and seasoning packets from two boxes of rice. (I used Trader Joe’s Rice Orzo Rice Pilaf Mix.)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper


Preheat oven to 350 degrees. In bowl, or large measuring up (at least 4 cup size) mix together soups, wine, mustard and garlic. Add rice and seasoning packets, set aside. Place chicken in casserole dish and sprinkle with salt and pepper. Add sun-dried tomatoes and shallots. Pour soup and rice over dish. Cover tightly with aluminum foil and bake for 2 hours. Enjoy!

Until next time, Kris